Marbled Pumpkin Cheesecake Recipe

1/2 cup finely chopped pecans

1/3 cup butter, melted 

2 (8 ounce) packages cream cheese, softened

3/4 cup white sugar, divided

1 teaspoon vanilla extract

3 eggs

1 cup canned pumpkin

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

What's Next:

350 F or 175 C.

1 inch up the sides of a

9 inch springform pan.

Bake crust 10 minutes in the preheated oven. Set aside to cool.

1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside

1 cup of the mixture. Blend

1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least

4 hours before serving.

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